Peanut Butter Ice Cream Sandwiches
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30 minutes
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12 servings
Kids and adults alike will love these peanut butter ice cream sandwiches. Consider making miniature versions for a barbecue or child’s summer birthday party.
Courtesy of the Peanut Bureau of Canada
Prep Time: 20 minutes
Bake Time: 10 minutes
Ingredients
- 1 ½ cups (375 mL) all-purpose flour
- ½ tsp (2 mL) baking soda
- ½ tsp (2 mL) salt
- 1 cup (250 mL) peanut butter
- ½ cup (125 mL) unsalted butter, at room temperature
- 1 cup (250 mL) brown sugar
- 1 egg
- 1 tsp (5 mL) vanilla
- 6 cups (1.5 L) ice cream: chocolate, dulce de leche or butterscotch ripple
Directions
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1
Preheat oven to 350 F (180 C).
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2
In a small bowl, whisk flour with baking soda and salt. Using an electric mixer, in a large bowl, beat peanut butter with butter until smooth. Beat in brown sugar then egg and vanilla, scraping down sides to mix well. Gradually beat in flour mixture.
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3
Flour your hands (if desired) then roll dough into 1½ inch (4 cm) balls. Place at least 2 inches (5 cm) apart on ungreased baking sheets. Flour the base of a large glass and press on each ball to flatten cookie to about 3 inches (7.5 cm). Using floured tines of a fork, make criss-crosses gently on top of cookies.
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4
Bake in centre of preheated oven until golden and barely set and edges are brown, 10 to 12 minutes. Remove from oven and leave on baking sheet 1 minute, then transfer to a rack to cool completely.
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5
For easier spreading, soften ice cream slightly. Top flat side of one cookie with about ½ cup (125 mL) ice cream. Then place flat side of another cookie on top, sandwiching ice cream. Unfilled cookies will last well in an airtight container for about 5 days, or freeze. Ice cream sandwiches should be wrapped in plastic wrap then overwrapped with foil.
